Sunshine Dill Pickles

• 1 cup (225 ml) salt
• 5 cups (1175 ml) water
• 6 cups (1425 ml) vinegar
• cucumbers
• 6 sprigs fresh dill OR
• 3 tbsp (45 ml). dill seed, divided
• 1-1/2 cloves garlic, divided
• 3 red hot peppers, divided (optional)

1. Bring salt and water to a boil to dissolve salt; let cool.
2. Add vinegar.
3. In each of 3 quarts (2850 ml) jars place clean cucumbers, fresh dill, garlic and pepper.
4. Pour prepared liquid to 1/2 inch of jar top, covering all cucumbers.
5. Wipe jar top clean and seal, using new jar tops.
6. SEAL TIGHTLY: No water bath is necessary.
7. Set jars in sunshine for 8 days.
8. After this time, bring inside and store in a dark cool place.
9. They are ready to eat after eight days, but are better after a longer period.

salt, water, vinegar, cucumbers, dill, dill, garlic, red hot peppers

Taken from online-cookbook.com/goto/cook/rpage/000F1E (may not work)